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Many people have tried those little green balls and hated them.  Probably they were either overcooked or under-seasoned.  When lightly cooked, Brussels sprouts have a delicate flavor.  This recipe complements that flavor and adds its own; try it even if you didn't like them before.

Lemon-Sauced Brussels Sprouts

1  small package frozen Brussels sprouts, OR half a large package, OR 8 to 10 oz. fresh Brussels sprouts
2 tablespoons real butter
1 tablespoon fresh lemon juice
1/8 teaspoon finely grated lemon zest (optional)
1/2 teaspoon salt
freshly ground pepper
 to taste (optional)

Cut the Brussels sprouts in half (quarters for small children).  Cook them according to package directions; if fresh, steam over boiling water on the stove.  Note that cut, the cooking time will be reduced.  Cook only until crispy tender.  They should be slightly chewy.  If you overcook them by mistake so they are soft and mushy, do yourself and your family a favor and toss them out.   

Place the butter over low heat in a small non-aluminum saucepan.  When melted, add the lemon juice, the grated lemon peel and the salt.  Let simmer for a minute. 

Place them in a serving bowl.  Pour the lemon-butter mixture over them.  Stir gently but thoroughly to mix well and let the sauce get into the little crevices in the sprouts.   Grate on some black pepper to taste.  















The Sneaky Kitchen
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